Debs Cloverleaf Rolls 6 Recipes

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CLOVERLEAF ROLLS

A basket of cloverleaf rolls might look humble sitting next to a burnished bird or a crown roast, but don't underestimate its importance at a meal. Buttery and salt-kissed, the little pillows are essential from beginning to end. Start dinner with a warm roll, maybe two, split and swiped with butter. End it with another one or two used to mop up the delicious dregs of gravy. Throw in a few more in the middle because they are just too good not to. Let's hope it is a big basket. Thank goodness the recipe doubles easily. They're at their very best served warm.

Provided by Samantha Seneviratne

Categories     breads, appetizer, side dish

Time 40m

Yield 12 servings

Number Of Ingredients 7



Cloverleaf Rolls image

Steps:

  • Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
  • Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour and salt. With the mixer on low, add the yeast mixture and the egg and knead until the dry ingredients have been incorporated (you may have to help it along at first with a spatula) and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter (the dough will slosh around in the butter for a few minutes, but will eventually absorb it all) and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic; if it's at all sticky, scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
  • Butter a standard 12-cup muffin tin. Gently tip the dough out onto a work surface. You shouldn't need flour at this point. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.
  • Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and without deflating the dough, gently brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven and brush with more butter and sprinkle with salt. Serve warm.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 106 milligrams, Sugar 3 grams, TransFat 0 grams

1 (1/4-ounce/2 1/4 teaspoons/7 grams) package active dry yeast
2 tablespoons granulated sugar
1/2 cup/120 milliliters whole milk, warmed to 105 to 110 degrees
6 tablespoons/85 grams unsalted butter, plus more for the pan
2 cups/255 grams all-purpose flour
1 teaspoon kosher salt, plus more for sprinkling
1 large egg

NO-KNEAD CLOVERLEAF ROLLS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h40m

Yield 36 rolls

Number Of Ingredients 9



No-Knead Cloverleaf Rolls image

Steps:

  • To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
  • Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
  • Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
  • To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
  • Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
  • Preheat the oven to 400 degrees F.
  • Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.

4 cups whole milk
1 cup canola oil
1 cup sugar
9 cups all-purpose flour
2 packages (2 1/4 teaspoons each) active dry yeast
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
Melted butter, for the pans

DEB'S CLOVERLEAF ROLLS

Categories     Game     Side

Number Of Ingredients 7



DEB'S CLOVERLEAF ROLLS image

Steps:

  • Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
  • Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
  • Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups.
  • Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough.
  • Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.

4 cups hot water
1/2 cup white sugar
2 tablespoons active dry yeast
9 cups (divided) bread flour
2 cups regular rolled oats
1/2 cup butter, melted
1 tablespoon salt

CLOVERLEAF ROLLS

When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8



Cloverleaf Rolls image

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter. , Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 110 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm milk (110° to 115°)
1/4 cup butter, softened
1 large egg, room temperature
3 tablespoons sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter, melted

DEB'S CLOVERLEAF ROLLS [6]

Categories     Bread

Yield 24 Rolls

Number Of Ingredients 7



DEB'S CLOVERLEAF ROLLS [6] image

Steps:

  • Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes. Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour. Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups. Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough. Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.

4 cups hot water
1/2 cup white sugar
2 tablespoons active dry yeast
9 cups bread flour, divided
2 cups regular rolled oats
1/2 cup butter, melted
1 tablespoon salt

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